Volume and Gas Formation
The measurement of fermentation, one of the most important issues in bread making, has progressed to classical methods in general. In the measurement of values such as volume, shell color, pore structure, technological development took the beginning of 2000s and Chopin Technologies took the biggest step in this regard.
Chopin Rheofermentometer F4 device is a device that graphs the retention of the gas used during bread making, the amount of escaping and the complete dough development. The digital measurement of these values, which emerge during the fermentation stage, is transferred to the user, providing great benefits in bakery and sharing of the data with other users enables an interactive exchange of ideas. The analysis, which is quite simple, can be done with the desired protocols in direct proportion to the users' experience. In this way, users who use different production stages make optimum use of this technology.
The analyzes are 3 hours in order to obtain values equivalent to the bread making stages. This period is valid for standard protocols and can be changed at the request of the user.
